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  • Title: Freezing point measurement of lactose hydrolysis in acid whey and lactose solutions.
    Author: Baer RJ, Frank JF, Loewenstein M.
    Journal: J Assoc Off Anal Chem; 1980 May; 63(3):587-90. PubMed ID: 7430043.
    Abstract:
    A method for determining lactose hydrolysis by freezing point determinations is described. There is a direct relationship between freezing point and lactose hydrolysis in neutralized acid whey (r = 0.985) and lactose solutions (r = 0.998). In both the acid whey and the lactose solutions that contained 4.6 to 5.0% lactose, the freezing point was depressed approximately 0.050 degrees H for each 1% lactose hydrolyzed.
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